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Verdurabrand Recipes

Recipe for August 2011

Risotto -Style Farro with Cremini Mushrooms

Ingredients

( serves 2-4)

1 Pkge Verdurabrand Cremini Mushrooms

3 Tbs extra virgin olive oil

1/2 cup finely chopped onion

1-1/2 cups uncooked Farro

1 cup white wine

8-10 cups of chicken/vegetable stock

2 Tbs butter

1/8 cup heavy cream

1/4 cup grated Parmigiano-Reggiano Cheese

1/4 cup chopped fresh-leaf parsley

fresh ground pepper

3/4 Tsp salt

CLASSIC VERSION

Cremini Mushroom Preparation: Heat Verdurabrand Cremini Mushrooms per instructions. Separate broth, mushrooms and gar

Farro Preparation: In a medium pot, add extra virgin olive oil and swirl to coat base. Add onion and saute’ until translucent then add farro. Cook farro to toast, stirring frequently. Add wine and stir until it has absorbed. Add mushroom broth and garlic from the Verdurabrand Cremini Mushroom package. Stir until broth has absorbed. As you stir, break down the pieces of caramelized garlic. Once liquid is absorbed, start adding the chicken stock 1 cup at a time. Stir frequently, until absorbed, about 4 minutes continue this process until all the broth is fully absorbed and the farro has a nutty bite to it. Add the butter and heavy cream and stir. Next add in the Cremini Mushrooms and incorporate the salt, fresh ground pepper and cheese. Stir until cheese melts and sprinkle with fresh chopped parsley, plate and serve.

FAST VERSION

Cremini Mushroom Preparation: Heat Verdurabrand Cremini Mushrooms per instructions. Separate broth, mushrooms and garlic

Farro Preparation: In a pot, add 5 cups of Chicken Stock. Let boil then add uncooked farro. Let cook for 25 minutes. Separate chicken stock from Farro and set both aside. The Farro can be cooked ahead of time and refrigerated until needed.In a medium pot, add extra Virgin olive oil and swirl to coat base. Add onion and saute’ until translucent then add Farro and stir. Add mushroom broth and garlic from the Verdurabrand Cremini Mushroom package. As you stir in the broth, break down the pieces of caramelized garlic. Next, add the cooked Farro and incorporate it into the mixture. Add white wine and stir until it has absorbed. Stir in 1 cup of reserved chicken stock and allow to absorb about 2-3 minutes. Add butter and heavy cream and stir. Next add in the Cremini Mushrooms and incorporate the salt, fresh ground pepper and cheese. Stir until cheese melts and sprinkle with fresh chopped parsley, plate and serve. ENJOY!

Recipe for July 2011

Broccoli Rabe Pesto & Gorgonzola Burger

Broccoli Rabe Pesto Ingredients

1 clove of garlic
3/4 cup Walnuts or Pignoli nuts
1/2 teaspoon salt
1 pkg Verdurabrand Broccoli Rabe
½ cup Extra Virgin Olive Oil (Evoo)

Pesto Preparation: Heat Broccoli Rabe per instructions. Let cool. In a small food processor, add one clove of fresh garlic and process to a fine consistency. Next add Walnuts or Pignoli nuts and process to fine consistency. Add cooled Sautéed Broccoli Rabe then process to pesto like consistency. Next add salt and Evoo. Process again until oil is fully incorporated. Set aside ¾ cup of pesto for burger mixture and place remaining pesto in refrigerator for spreading on grilled bread later. This can be made a day in advance.

Burger Ingredients

2-1/4 lb ground beef brisket (for 6 burgers)
1 and 1/2 Teaspoons of Kosher Salt
1 and 1/2 Teaspoons freshly ground Black Pepper
¾ cup of Broccoli Rabe Pesto *
3/4 cup Crumbled Gorgonzola

Burger Preparation: In a bowl, place ground brisket. Add salt, cracked pepper, 3/4 cup of rabe pesto and crumbled gorgonzola cheese. Mix thoroughly incorporating the pesto and gorgonzola. Gently form the mixture into six 4 inch patties by rolling into a ball then flattening. Set aside patties until grilling begins. If done prior and refrigerated, remove from refrigerator 15 minutes prior to grilling. After grilling the bread, place burgers on grill over moderately high heat, turning once, until the patties are nicely charred outside and medium-to-medium rare (4-6 minutes per side).

Bread Ingredients
Twelve 3/4 inch slices of Peasant Bread
¼ cup Extra Virgin Olive Oil for brushing
1/2 teaspoon of Kosher Salt

Bread preparation: Heat grill. Cut peasant bread (”Filone” or Ciabatta) into twelve 1/2 ” slices. In a small bowl add evoo and salt. Mix slightly with brush. Next lightly brush slices (both sides) of bread with oil mixture. Place on grill, turning once, until lightly browned on each side. About 1 minute per side. Grill marks welcome.

Topping & Presentation

12 Ounces of Chopped Sautéed Broccoli Rabe*
3 Teaspoons Crumbled Gorgonzola
Broccoli Rabe Pesto (remaining from earlier)

For presentation: On a large serving plate or 6 individual plates, place 12 slices of the grilled bread in pairs of two. Once grilled, transfer the pesto burgers to one slice of the bread and top with 2 ounces of Broccoli Rabe and sprinkle with ½ teaspoon each of crumbled gorgonzola On the other slice, spread entire slice with pesto. Place pesto slice on top of burger and cut evenly in half. Repeat for each burger. Enjoy!

* optional.

Recipe for June 2011

Peas & Pancetta Risotto

Ingredients

1 pkg of Verdurabrand Peas & Pancetta

4-6 Strips of crisped bacon, crumbled

2 Tbsp olive oil

1 small red onion, minced

2 cups of Arborio or Uncle Ben’s

7 cups of simmering Chicken Stock

3/4 cup of white wine

2 Tbsp butter

1 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper, to taste

Peas &Pancetta Preparation: Heat Verdurabrand Peas and Pancetta per instructions. Let sit until rice is almost ready.

Bacon Preparation:Crisp bacon slices in oven or microwave and dry on paper towel. Reserve 1 tbsp bacon fat,if desired. Crumble bacon into small pieces or place in food processor and pulse until crumbled. Set aside.

Risotto Preparation: In a large saucepan, heat the oil. Add the onion and cook over moderate heat, stirring occasionally until softened, 5 minutes. Stir in the rice and cook until rice is evenly coated with onions and oil. Add the wine and simmer until almost evaporated, 3 minutes. Add enough stock to just cover the rice and cook over moderate heat, stirring until the stock has been absorbed. Add more stock to cover the rice and continue cooking and stirring. Repeat this method, until the rice is “al dente” and suspended in a creamy sauce, 25 minutes. One at a time, fold in the butter, bacon fat( if desired), crumbled bacon, Verdurabrand Peas with Pancetta, and Parmigiano cheese. Season with salt and freshly ground pepper. Quickly plate and serve. Enjoy! Serves 4-6

Recipe for May 2011

Farfalle Pasta with Swiss Chard & Anchovies

Ingredients

1 pkg Verdurabrand Swiss Chard

2 TBSP Extra Virgin Olive Oil
4-6 Garlic cloves cleaned
2-3 Anchovies chopped

1/2 lb Farfalle Pasta

Salt and Red pepper, if desired

Grated Parmigiano Cheese

Directions:

Pasta Preparation: In a tall pot, boil water for Farfalle Pasta. Add salt. When boiled, add pasta and cook until “al dente”. Drain.

Swiss Chard Preparation:While the water for the pasta is heating, heat Swiss Chard per Verdurabrand instructions. When done, cut bag and pour into bowl or let sit in bag. In a large pan, pour in extra virgin olive oil. Let heat then add garlic. Add chopped anchovies. Let garlic cook on low heat to a soft golden brown. Continuously stir for even caramelization. Away from the heat, add Swiss Chard to pan. Add red pepper flakes. Mix allowing flavor of anchovies and garlic to infuse into the Swiss Chard. Add pasta and incorporate. Sprinkle with Parmigiano cheese. Serve!

Recipe for April 2011

Indian-Style Broccoli Rabe (spread) with Oven Baked Tandoori Naan

Ingredients

1 pkg of Verdurabrand Sauteed Broccoli Rabe

1 pkg Verdurabrand Sauteed Spinach

2 Tbs cornmeal

4-6 cloves of garlic slightly chopped

4 Jalapeno Peppers seeded and finely chopped

One 2 ” piece of fresh ginger, peeled and chopped

1 large ( 2 small) red onion, finely chopped

2 Tbs vegetable oil

Kosher Salt, if desired

Rabe and Spinach preparation: Heat Verdurabrand Broccoli Rabe and Spinach per instructions. Place in separate bowls and drain excess liquid. Save liquid for later, if necessary. Let both cool slightly. In a food processsor, add the drained rabe and puree. Next add the Spinach to it and puree. Then remove and place in bowl.

Garlic, Jalapeno, Ginger & Onion Preparation: In a clean food processor, add garlic cloves and finely chop; add cleaned and seeded jalapenos and finely chop; Add the ginger and finely chop. Add onions and finely chop.

Pan Preparation: In a large non-stick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally until lightly browned (about 7 minutes). Finally, add the the pureed Rabe and Spinach and cook for 2-3 minutes, stirring occasionally; Add spinach broth if the greens look dry. Sprinkle in some salt. Serve with heated and sliced Naan. Enjoy!

Recipe for March 2011

Campanelle Pasta with Chicken Sausage & Eggplant

Ingredients

1 pkg of Verdurabrand Eggplant & Plum Tomato

2 Tbs Extra Virgin Olive Oil (evoo)

3 -4 cloves of garlic slightly chopped

5 medium Italian chicken (mild or hot) sausage links;casings removed

1/2 cup white wine

1/4 tsp red pepper flakes, if desired

1 tsp salt, if desired

1 pound Campanelle ( Bells) or Rigatoni Pasta

1/2 cup fresh grated Parmigiano cheese

Chopped Italian parsley

Pasta Preparation: Boil water and add salt. Follow pasta box cooking instructions for desired texture, approximately 10 minutes. Save pasta water should you need to add it to loosen eggplant and sausage mixture.

Eggplant and Chicken Sausage Preparation:Heat Verdurabrand Eggplant & Plum Tomato per directions. In a small skillet, add evoo and heat. Add the slightly chopped garlic. Let sauté until golden, then add the Chicken sausage with the casings removed. Stir until fully cooked. Add 1/2 cup white wine to the sausage. Once wine has cooked through, add Verdurabrand Eggplant, then red pepper flakes and salt, if desired. Sauté quickly and reduce heat. Add cooked pasta and incorporate thoroughly. Mix in the freshly grated Parmigiano cheese, place in large serving bowl, garnish with freshly ground pepper and chopped Italian parsley. Serve and enjoy!

Recipe for February 2011

Crostata Rustica di Verdura

Ingredients

2 pkg of Verdurabrand Baby Bok Choy

1 tsp Extra Virgin Olive Oil (evoo)

2-3 anchovies chopped

1 tsp grated pecorino cheese, if desired

1/4 tsp red pepper flakes, if desired

1 1/2 cups all purpose flour

1 tsp salt

3/4 cup of white wine

3/4 cup of extra virgin olive oil

Bok Choy Filling Preparation: Heat Verdurabrand Bok Choy per directions. In a small skillet add a tsp evoo and heat. Add chopped anchovies and red pepper flakes and sauté . Then add drained Baby Bok Choy. Sautéquickly and remove from heat. Let cool slightly.

Crust Preparation: In a mixer or food processor, add flour, salt, evoo and wine. Mix or process until dough is formed. Remove and place on clean surface to roll out dough. Use extra flour for dusting, if needed Roll out dough to 1/4 inch thickness. Grease an 8 x5 x 1.5 aluminum pan. Place the flattened dough inside the pan(like pie). allow the dough to hang over the edges. Add the Bok Choy filling and sprinkle top with pecorino cheese, if desired. Slightly fold the edges of the dough inward. Use remaining dough, to make rustic lattices on the top of the Crostata.

Baking:Place in heated oven at 350 degrees Fahrenheit for about 45 minutes or until dough is slightly golden. Remove, let cool and serve. This is a perfect accompaniment to soup. Enjoy!

January 2011 Recipe

Eggwhite Frittata with Roasted Peppers, Onions, Zucchini & Feta

Ingredients

1/2 pkg of Verdurabrand Roasted Peppers & Onions

1 small zucchini cut in small triangles

1/2 cup of egg whites

Extra Virgin Olive Oil Spray

1 tsp Crumbled Feta

Salt to taste

1/4 tsp Red Pepper Flakes

Pepper & Onion Preparation: Heat Verdurabrand Roasted Peppers & Onions per directions.

Zucchini Preparation: Wash and dry zucchini. Cut into triangles by quartering lengthwise then slicing into slices.

Frittata Preparation: In a 8 or 10 inch pan, spray extra virgin olive oil. Let heat, then add Zucchini. Allow to saute on medium heat until soft, then add 1/2 package of Verdurabrand Roasted Peppers & Onions. Allow to incorporate. Spread vegetables out evenly in pan and add red pepper flakes. Next add the eggwhites and allow them to sorround the pan and sprinkle grated Feta cheese on top . Place in oven at 350 degrees until top has cooked. Remove and slide onto plate. Serve and enjoy!

Recipe for December 2010

Frittelle con Broccoli Rabe (Broccoli Rabe Fritters)

Ingredients

1 package of Verdurabrand Sauteed Broccoli Rabe

5 lbs of All-Purpose Flour

Salt to taste

3 packages of self rising Yeast

9 cups of warm water

Vegetable Oil for Frying

Broccoli Rabe Preparation: Heat Verdurabrand Sauteed Broccoli Rabe per directions. Drain excess liquid and let cool.

Dough Preparation: In a large bowl or pot, add packets of yeast. Pour in 9 cups of warm water. Stir until dissolved. In another large bowl, add flour and salt. Combine yeast and flour mixture until it forms a sticky consistency. Let mix sit covered with a dish towel for 45-60 minutes until it rises.

Frying: In a wide pot, fill half way with vegetable oil –about 2 quarts. Let heat to 350 degrees Fahrenheit or spot test a a small piece of the dough. If it turns golden, the oil is ready. Take a small bit of broccoli rabe and place it in the middle of a large spoonsized pieces of dough; until rabe is hidden with in dough. (You may want to keep some extra flour handy to help manipulate the dough). Then drop into oil and allow to golden brown on all sides. Remove and place on a paper toweled platter to absorb excess oil. Repeat until all the rabe is used.

***If you have remaining dough, you may add cut apples in the same manner. You may also make plain ones in the shape of small imperfect doughnuts. These additions can be eaten savory or with powdered sugar.

Verdurabrand’s November 2011 Recipe

Turkey & Prosciutto Rollatini with Peas & Pancetta Sauce

Ingredients

( serves 3-4)

1 package of Verdurabrand Peas with Pancetta

8 turkey cutlets sliced thin and pounded

8 thin slices of Fontina or 6 baby bell cheeses shredded

8 sliced of thinly sliced prosciutto

1 small shallot minced

3 Tbsp Extra virgin olive oil (EVOO)

Salt & freshly ground black pepper

1Tbsp butter

3/4 cup white wine

2 Babybell sliced

Peas & Pancetta preparation: Heat Verdurabrand Peas with Pancetta per directions. Let sit.

Turkey Preparation: Arrange 3 turkey cutlets on a plastic wrap over a cutting board. Place another piece of plastic wrap over the cutlets. Pound with kitchen mallet then flip over and pound the other side. Remove top plastic wrap. Sprinkle with light salt, fresh ground pepper and place a slice of prosciutto on each cutlet. Then sprinkle on the grated cheese. Roll up the cutlets and secure with tooth picks or twine. Repeat until all eight cutlets are pounded and rolled.

Skillet Preparation:In a skillet, coat bottom with EVOO. When heated, add the 8 rollatini. Allow them to get golden brown on all sides. Remove and place on plate and remove toothpicks or twine. In the same pan, add shallots and allow to saute about 2 minutes. Stir in wine and add butter. Allow wine to reduce , then add back the rollatini. Let cook 3 -5 minutes, then pour in the Verdurabrand Peas & Pancetta. Place some sliced Babybel cheese on top and cover. Let cook 2 minutes. Place on a platter and serve!

Recipe for October 2011

Red Beet, Orange & Feta Salad

Ingredients

1 package of Verdurabrand Sautéed Red Beets

3-4 Oranges

1/8 cup flat leaf parsley

1/8 cup chopped mint

1.5 tablespoons or 1 fresh squeezed lemon juice

3 Tablespoons champagne vinegar or cider vinegar

1/2 small shallot

1/2 teaspoon honey

1/4 cup extra virgin olive oil

Salt & freshly ground black pepper

2 ounces Feta, crumbled

Beet preparation: Heat Verdurabrand Sauteed Red Beets per directions. Pour into a bowl and let cool slightly in refrigerator.
Orange Preparation: With a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Place oranges in serving bowl and sprinkle with coarsely chopped parsley and mint.
Dressing Preparation: In a small bowl , whisk the lemon juice, with the vinegar, shallot, andhoney. Whisk in the olive oil and season with salt and pepper.

Putting it together: Pour half of the dressing over the oranges and toss gently to coat. Place the beets in the bowl and add remaining dressing. Sprinkle crumbled Feta and gently toss again. Add several whole mint leaves to the top and serve. Enjoy!

Verdura Recipes